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Ingredients
Serves: 4

olive oil, for frying

2 onions, chopped

4 cloves garlic, chopped

3 tablespoons balsamic vinegar

500g lean minced beef

1 glass red wine

3 tablespoons dark soy sauce

100g tomato puree

2 teaspoons garlic puree

1 teaspoon dried thyme

1 tomato, chopped

2 beef stock cubes

5 medium potatoes

2 low fat Dairylea triangles

1 handful grated Cheddar cheese

1 tomato, sliced

40g salted butter

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MethodPrep:30min › Cook:20min › Ready in:50min

Add onions to a large frying pan with a little olive oil and cook for 2 minutes on a medium heat. Add garlic and cook for a further 2 minutes. Add balsamic vinegar and continue to fry for a further couple of minutes. Remove from pan and set aside.

In the same pan, fry off and brown the mince for a couple of minutes. Add the onion mix back to the pan. Add the red wine cook for 30 seconds, then add the soy sauce, tomato puree and garlic puree and cook for a further 30 seconds. Add thyme and chopped tomato and cook for a further minute. Crumble in the stock cubes and mix thoroughly, adding water if needed. Add salt and pepper to taste. Continue cooking for 2 minutes adding more water if the mixture dries out.

Chop potatoes into small pieces and boil in salted water for about 15 minutes or until soft.

Once soft, drain potatoes and transfer half to a blender, add cheese triangles, butter and plenty of salt and blend.

Mash the other half of the potatoes by hand and mix together with the blended potatoes then transfer to the top of the meat mixture. Place the sliced tomato on the top and the handful of grated cheese.

Bake in the preheated oven for 15 to 20 minutes. Place under a hot grill for a further 3 to 4 minutes, till cheese is just turning brown.

Set aside to cool for 20 minutes before serving with vegetables of your choice.

Tip

This recipe for me is perfect comfort food and a real family favourite.